Ingredients:

  • 2 large Granny Smith or Honeycrisp apples (approx. 450g), cored and cubed
  • 150g Red seedless grapes, halved
  • 100g Celery, thinly sliced on a bias
  • 60g Walnuts, toasted and roughly chopped
  • 15ml Freshly squeezed lemon juice
  • 60g High-quality mayonnaise
  • 60g Plain Greek yogurt (2%)
  • 5ml Honey
  • 2.5g Kosher salt
  • 1g Freshly cracked black pepper
  • 4 large Bibb or Butter lettuce leaves
  • 1 tbsp Fresh flat-leaf parsley, finely minced

Instructions:

  1. Toast 60g walnuts in a dry skillet over medium heat for 3 minutes until fragrant and slightly darkened. Note: Watch them like a hawk; they turn from perfect to burnt in seconds.
  2. Whisk 60g mayonnaise, 60g Greek yogurt, 5ml honey, 2.5g salt, and 1g black pepper in a large bowl.
  3. Core and cube 450g of apples into 10mm pieces, leaving the skin on for vibrant color.
  4. Drizzle 15ml lemon juice over the apples until every surface is glistening.
  5. Slice 100g celery on a sharp bias and halve 150g of red grapes.
  6. Fold the apples, celery, and grapes into the dressing using a silicone spatula.
  7. Add the toasted walnuts to the mixture just before serving to maintain their brittle texture.
  8. Arrange 4 large Bibb lettuce leaves on a chilled platter as a soft foundation.
  9. Mound the salad onto the leaves and sprinkle with 1 tbsp of minced parsley.